A Dutch baby is also called a German pancake or Dutch puff. It’s a mix between a pancake, popover and a crepe. The traditional Dutch baby is baked in a cast iron skillet. The Dutch baby puffs up, but deflate as soon as it is taken out of the oven. This dish is not labor intensive, you can easily make this when you have people over for sunday brunch. The Dutch baby hangs out in the oven, and compared to pancakes you don’t have to flip it. The cast iron skillet makes the dish very forgiving too, because it keeps the Dutch baby warm for quite some time.

I like that the Dutch baby is not overly sweet, but if you have a sweet tooth you can always pour some maple syrup over it.

Makes 1 large or 4 small

Ingrediets:

4 large eggs

1 cup (240 ml) whole milk

1 cup (95 g) all-purpose flour

¼ cup (50 g) sugar

1 lemon, the zest of (grated)

¼ teaspoon salt

½ teaspoon vanilla paste

125 g blueberries, save some for topping

1-2 tablespoons butter

confectionary sugar, for sprinkling

Directions:

Preheat the oven to 400℉ (205℃). Heat the cast iron skillet over high heat.

Blend eggs, milk, flour, sugar, lemon zest, and salt in a blender.

Add butter to the hot skillet, and pour in the batter, when the butter is melted, and scatter the blueberries on top, (save some for topping).

Put the Dutch baby in the oven, and bake until it's puffed and cooked through for about 20-25 minutes.

Serve the Dutch baby with blueberries and sprinkled with confectionary sugar.